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Marie's Asparagus
From The farm cook & rule book, 1923
Serves 2
Recipe appears to be incomplete.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
359Calories
25 gProtein
18 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein25 g
Carbohydrates18 g
Fiber3 g
Sugars9.4 g
Total Fat27 g
Saturated Fat3.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol38 mg
Sodium1669 mg
Potassium597 mg
Calcium261 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus281 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C44 mg
Vitamin A131 mcg
Vitamin E5.1 mg
Vitamin K144 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.5 mg
Folate252 mcg
Choline70 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 91. The excerpt below is the record exactly as published.
Marie's Asparagus 2 cupfuls asparagus tips 1 tablespoonful butter 1% cupfuls milk 2 egg whites 1 teaspoonful salt 2 egg yolks % teaspoonful pepper 1% tablespoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.